Artichoke Hearts

Ingredients

Preparation

1

Break off the stalk, pull off the tough outer leaves from the base with a small sharp knife. Round the base slightly to neaten. Hold the top in one hand, slice off the bottom third. Discard the top two thirds - it is mainly fibrous leaf.

2

Place the hearts in cold water with the juice and skin of half a lemon to stop discoloration.

3

When ready, place in boiling water well-salted water (with a little lemon juice). Weigh down with a plate.Simmer for 15-20 minutes.

4

Pierce the centre of the heart to check it is tender.

5

Lift out into iced cold water. Drain and scoop out the choke. Fill the centre with, e.g. white crabmeat mixed with mayonnaise and chervil.